Directions

Preheat oven to 400 degrees F (200 degrees C).

Crumble the sausage into a saucepan over low heat; cover and cook until sausage is completely browned, stirring every 30 seconds; drain.

Place the bread on a baking sheet with the crust sides down. Arrange the cooked sausage evenly over both halves of bread. Top each with tomato slices, red bell pepper strips, mozzarella slices, green olives, and black olives.

Most Helpful Positive Review

Jan 07, 2010

This was AWESOME.... A few reviewerssaid that they couldn't keep the toppings on the bread... I bought the wider italian bread, and scooped out some of the bread to make room for the fillings.. It was SOOOOooooo good... Pleased even the toughest palates.. And the Hot Sausage.. Not a big deal.. I bought the premio links, and decased them.. and just fried it up like chop meat.. YUM!!

Most Helpful Critical Review

Oh my goodness, this is amazingly good!!! i'm giving this five stars despite the fact that i made a couple of changes, but it's just because i'm sure it would be delicious as it is stated.
I first broiled the bread for 2-3 minutes. Ok, i know this totally modifies the recipe, but i had to use hot dogs instead of hot italian sausage 'cause that's what i had on hand, but next time i'm using the hot sausage. Forgot about the black olives and increased the amount of dried oregano to 1/2 teaspoon. Also omitted the olive oil 'cause i wanted to reduce the fats, and i'll tell you i didn't miss it. We had this for dinner yesterday night and we're still raving..... Thank you thank you thank you Diane, your papa is a genius!

I really like this. Very simple to prepare and delicious. Also very filling. I was going to eat this with salad, but the salad is on the bread! I was a bit flaky when I shopped for the ingredients, as I ended up with fresh mozzarella instead of slices and regular sausage instead of hot. I also ended up with green olives with pimentos, and looking back at the recipe, I suppose it calls for just green olives. Anyway, I really like the combo of flavors in this and am already thinking about how to make it less messy. It's kind of like an overtopped pizza or overstuffed sandwich--you can eat it with your fingers, but everything keeps falling off. I like everything on this bread, and I think you really have to, because there are a lot of strong flavors! I like how it all goes together, and I think that it would be wonderful to sub tapenade for the olives and toast the bread first so that you could put the tapenade, the olive oil and balsamic sauce, then the sausage and the remainder of the ingredients. I think it might make it a bit less messy and manageable. Of course, part of it was my fault since I used fresh mozzarella and sliced it thicker than what purchased slices would be. Still, the bread had a nice crunch on the bottom and I liked all the flavors together. I tossed on some diced orange bell pepper I had to use it up.

This recipe is fantastic. I don't normally review recipes, but I just had to with this one. I don't think I've ever had such a tasty meal. I did have to modify a few things. I didn't have bulk sausage, so I took the casing off the hot italian sausage I did have. I used Hunt's canned petite diced tomatoes and they really added a lot of juice to it. I also used minced garlic from a big jar I had. I will definitely be making this again.

Delicious! Used a wide Vienna bread loaf, sliced down the middle. Made two versions--per the recipe for my hubby and me, and with bacon and no olives for the kids. Yum! The balsamic dressing really made it something special.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.